I saw this on Nigella Express this morning. She serves it with garlic mayo. It looked easier that my usual tempura batter. I usually eat squid with cocktail sauce or just lemon juice. Looking forward to trying this.
Crispy Squid
About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen
1 tablespoon cornstarch
2 tablespoons semolina
1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika
1 cup groundnut oil or as needed, depending on the size of pan
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
When the oil is hot, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need. Drain on paper towels
Crispy Squid
About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen
1 tablespoon cornstarch
2 tablespoons semolina
1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika
1 cup groundnut oil or as needed, depending on the size of pan
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
When the oil is hot, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need. Drain on paper towels
